Lamb and Quinoa Meatballs
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Lamb is always a favorite in our house. Our oldest daughter even asked for rack of lamb for her second birthday (and with such a request, how could I not acquiesce???)
Lamb tends to be expensive, especially pastured lamb, so we don't eat it all that often. When we do, though, ground lamb tends to be one of the most economical ways to purchase it, and this recipe is among our favorites. Once the quinoa has soaked, it comes together in mere minutes, so it makes for an easy quick supper.
Lamb and Quinoa Meatballs
makes approximately 18-20 meatballs
1 lb ground lamb
1/3 cup uncooked quinoa
2/3 cup warm water (to soak) + 1 cup water (to cook)
1 tablespoon whey or lemon juice
1 egg
2 cloves of garlic, minced
2 tablespoons dried mint
1 tablespoon dried oregano
1/2 teaspoon unrefined sea salt
About eight hours before you'd like to make the meatballs, set the quinoa to soak by placing the dry quinoa in 2/3 cup of warm water and stirring in the whey or lemon juice. Let sit at room temperature.
When you'd like to make the meatballs, drain the soaking water and rinse the kernels well. Add 1 cup of fresh water, bring to a boil, then simmer until all the liquid is absorbed and the quinoa is very soft, about 20 minutes. Cool to room temperature, another 10-20 minutes. When the quinoa is cool enough to handle, proceed with the recipe.
Mash everything together with your hands and form into 1-inch balls. Place on a baking sheet and bake at 400 degrees Fahrenheit for about 20 minutes or until the meatballs are no longer pink.
Need a serving suggestion?
- These go well with potatoes and steamed broccoli or a big green salad.
- You could also do a Greek theme and serve them with tzatziki, a Greek salad, and rice pilaf.
- They're lovely as an appetizer too – arrange on a platter and sprinkle a chiffonade of fresh mint leaves over the top for presentation.
- Make a double batch and throw half in the freezer after they're cooked for a quick meal later.
Ooo…. I love meatballs for their versatility!
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